Spiced Apple Pie in Metropolitan Market All-Butter Pie Crust
This fragrant, aromatic double-crust apple pie is both extraordinary familiar and, in a way, an refreshingly entirely new, take on this old favoriteluscious sensory experience. Made with Cairnspring Organic Edison flour, this version produces an incredibly light, extra-buttery, decadent and flaky crust wrapped around the delightfully sweet and tart filling. A very special apple pie that bakers of all levels will find a joy to bake.
About 3 hours
One 9" double crust
For the Pie Filling:
5 large Honeycrisp apples, peeled, cored, and sliced into ¼ inch slices
2 large Gala apples, peeled, cored, and sliced into ¼ inch slices
¼ cup sugar, granulated white + 1 tablespoon to sprinkle over the top crust before baking
¼ cup sugar, light brown
¼ teaspoon salt
1 ¼ teaspoon Saigon cinnamon (or use your favorite cinnamon)
¼ teaspoon nutmeg
1 tablespoon Organic Edison all-purpose flour
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest
For the Crust:
Use this recipe, substituting Cairnspring Organic Edison all-purpose flour for regular all-purpose flour
Heavy cream or 1 large egg, for the top crust wash
As with any pie pastry, the secret here is to keep all your ingredients as cold as possible – and not to overwork the dough. Easy does it. Light touch, quick work. Voila! A gorgeous and satisfying apple pie. If you happen to have a pie crust shield, it will come in handy in this recipe to keep the crust from overbrowning.
- Prepare the dough using the Metropolitan Market All-Butter Pie Dough recipe for a double crust 9-inch pie; instead of regular flour, use Organic Edison all-purpose flour.
- Divide into two equal-sized disks, as directed. Chill for at least one hour before rolling.
While the dough is chilling, prepare the filling:
- In a large bowl, combine the sliced apples, lemon juice and zest, sugars, spices and salt. Reserve one tablespoon of white sugar for sprinkling on top of the pie.
- On a lightly floured board, roll the bottom pastry crust about 2" larger than a 9" pie pan.
- Carefully drape the dough over your rolling pin and gently fit it into the pan. Trim the edge leaving ½" overhang.
- Transfer the apples and their juices into the pie pan.
- Roll out the second disk of dough and place over the filling.
- Trim with kitchen shears, leaving ½" overhang. Press the edges together to seal, then crimp decoratively.
- Lightly brush the top crust with heavy cream or beaten egg wash. Sprinkle with 1 tbsp granulated sugar.
- With a small sharp knife, cut 3 steam vents in the top crust.
- Place the pie in the freezer for 10-15 minutes to chill the pastry.
- Preheat the oven to 425⁰F.
- Remove the pie from the freezer and place on a baking sheet in the lower third of the preheated oven.
- Bake for 20 minutes at 425⁰F, then reduce heat to 375⁰F and bake for 35-45 minutes, until golden- brown and the filling is bubbling.
- Let cool for at least 1 hour before eating, if you’re able to wait that long!